Chicken Tikka Chat

By Executive Chef David Tilly

  • Heat the oil in a saucepan over medium heat. 
  • Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about two minutes to release the flavours.
  • Stir the water into the pan with the spices along with the sugar and tamarind paste.
  • Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. 
  • This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
  • Combine sliced chicken Tikka, with cucumber & tomato dices, dress with the two sauces.
  • Garnish with fresh chopped coriander, mint leaves and crushed poppadum.


Chicken Tikka
(marinate the chicken overnight and cook it over a braai or in oven) 

  • 350gms skinless boneless chicken breast
  • 2 tbsp. thick yoghurt/ Greek yoghurt 
  • 2 tsp chickpea flour/ gram flour
  • 4 cloves crushed garlic 
  • 1” piece ginger peeled & grated 
  • 1 green chilli
  • 1 tsp mild paprika
  • ½ tsp chilli powder (or a little more if you’d like it spicy)
  • ½ tsp garam masala powder
  • 1 tsp coriander powder
  • Salt to taste
  • Butter for basting
  • 1 tsp chaat masala
  • Juice of ½ a lemon

For the Dressings

Sweet Yogurt, Whisk Greek yoghurt, Sugar, Salt, Cumin & Lemon Juice. Add a bit of water if it’s too thick. Should have the texture of raita.

Tamarind Sauce

  • tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon asafoetida powder
  • 1/2 teaspoon garam masala
  • 2 cups of water
  • 1 1/8 cups white sugar
  • 3 tablespoons tamarind paste